Vermont Castings Bun Baker Operating Instructions Manual
Operating Instructions for
The Vermont Bun Baker
Save These Instructions
Please read this entire manual before you install and use your new room heater. Failure to follow
instructions may result in property damage, bodily injury, or even death.
The Vermont Bun Baker is distributed by Vermont Woodstove Company a division of: Vermont
Marble, Granite, Slate & Soapstone Company. The unit is manufactured by Pecan Engineering
Pty. Ltd out of Australia. We import the Bakers Oven into the United States and have named the
stove The Vermont Bun Baker.
The Vermont Bun Baker has the firebox at the top and the oven below. Heat is directed around the
oven by closing the damper, located next to the flue outlet.
Before lighting your Vermont Bun Baker ensure that the damper control is properly located so that
it closes and swings open. The damper is open when the control lever is in the down position and
closed in the up position. Also ensure that the steel inspection panel in the bottom of the oven is in
place (not to be confused with the oven tray).
To light your cooker, first make sure that the damper is open and the air spindle control (the
spindle control is opened and closed to control the rate of the burn) on the firebox door is also open
to its full extent. Light a fire using finely chopped wood and establish it so that it has plenty of
flames. As soon as the fire is going briskly, close the damper. This directs the flames and flue
gases down the sides and around the oven. Keep the fire burning briskly until the oven is up to
temperature. NOTE: The temperature gauge on the oven door is only a guide to the temperature in
the oven. We have found that when the gauge is reading around 200 degrees Fahrenheit, the
internal oven temperature is more like 350 degrees Fahrenheit. It is a good idea to use a meat
thermometer when cooking. To add more fuel to the fire, it is advisable to open the damper before
opening the door. When the firebox is loaded, close the door and then close the damper. This will
avoid having smoke coming into the room.
For cooking, always have a brisk fire using small pieces of wood that provide plenty of flames.
This type of fire will maintain the oven temperature. For heating and longer burn time, larger
pieces of wood can be used and the spindle control closed off. The oven temperature will drop
when in this mode of operation.
Operating Instructions for
The Vermont Bun Baker
Maintenance
The Vermont Bun Baker requires little maintenance however; the flue and oven base should be
periodically checked for soot/creosote buildup that may require cleaning. Inside the oven is a
removable base plate. This plate should be lifted off and any soot underneath it removed. You
can also remove the hotplates on the cooking surface of the Vermont Bun Baker and scrape the
sides of the oven. The glass on the firebox and oven door can be cleaned with steel wool and
water. It is not advisable to use a cleaner that contains caustic and abrasive cleaners. If you
remove the glass to be cleaned please remember when you replace it, not to tighten the screws too
tight to allow for heat expansion.
A metal strip at the top of the firebox door can be adjusted in and out with the Allen key provided.
The strip should be set leaving a gap of about 1mm between the edge of the strip and the front of
the Vermont Bun Baker. This gap allows a small trickle of air to wash over the glass.
Nectre Bakers Oven 5 year Warranty
Pecan Engineering Pty. Ltd., the manufacturer of the Nectre Bakers Oven, warrants this stove to be
able to operate under normal use and service within 5 years from the date of the original purchase
on the terms herein shall repair or replace, without cost to the original customer, any part thereof
which shall be returned to our factory, transportation charges prepaid and which our inspection
shows would prevent operation. This warranty does not apply to the firebricks, brick retainer,
baffles, door seal, glass or discoloration of the surface or tarnishing of gold fittings all of which
require normal service to maintain them.
Under the terms of this warranty, Pecan Engineering Pty. Ltd. assumes no responsibility for the
labor costs involved in removing or replacing the stove. Nor shall Pecan Engineering Pty. Ltd. be
liable for any injury, loss, or damage (direct, indirect or consequential) arising out of the use or
inability to use the product, or its removal and replacement. All other stove warranties, expressed
or implied, are excluded to the extent possible at law. Consumers also have rights under relevant
State and Commonwealth Laws.
The Retailer does not have the authority to alter this warranty.
For further information, contact:
Vermont Woodstove Company
P.O. Box 723
10014 US RT 4 Whitehall, NY 12887
Ph: (518) 499-0160
Fax: (802) 419-8233
Operating Instructions for
The Vermont Bun Baker
Safety Notices
When this room heater is not properly installed, a house fire may result. To reduce the risk of fire,
follow the installation instructions. You will have to contact local building officials, fire officials,
or any authority having jurisdiction about restrictions, permit and installation inspection
requirements in your area.
DO NOT INSTALL IN A MOBILE HOME.
DO NOT USE CHEMICALS OR FLUIDS TO START THE FIRE.
DO NOT BURN GARBAGE OR FLAMMABLE FLUIDS SUCH AS GASOLINE, NAPHTHA OR ENGINE OIL.
HOT WHILE IN OPERATION. KEEP CHILDREN, CLOTHING AND FURNITURE AWAY.
CONTACT MAY CAUSE SKIN BURNS.
INSTALLATION
Before installation
After unpacking, check that the following parts are included inside the firebox:
2 side baffles
Top damper pig tail handle for air control
Lifter for cook plates
Allen key for adjustment of door air
Front damper handle for spindle control
Assembling the Bun Baker
The Bun Baker comes fully assembled. In transit, the side baffle plates could have shifted. Make
sure that they are in place on each side of the firebox. The side baffles hang off the sides of the
firebox. Also make sure that the firebricks at the back of the firebox are also in place and have not
shifted in transit.
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